Preparation

Combine the oil, vinegar, 2 teaspoons of salt, cumin powder chile powder and Mexican seasoning in a blender. Process until smooth,  Lightly coat vegetables with this mixture.

Set the remaining vinaigrette beside the grill along with a basting brush and the salt.

Lay the vegetable slices and green onions on the grate. Don't crowd. Sprinkle lightly with salt and cook about 5 minutes.

Turn over and baste with the vinaigrette. Cook 3 or 4 minutes longer.

Remove vegetables from grill as they are done. They will be done at different times. Put on platter in a decorative manner.

When all are done, place the tomatoes onto the grate and warm through about 2 minutes.

Place onto the platter with the other vegetables.

Sprinkle with herbs and decorate with lime wedges.

Serve hot or at room temperature.

Ingredients:

• 1/2 cup olive oil
• 6 tablespoons red wine or balsamic vinegar
• 2 teaspoons salt
• 1/2 teaspoon ground chili powder or cayenne
• 2 small 1 green, yellow, & red pepper
• Sweet potatoes, peeled and cut into 4 inch slices
• 4 medium zucchini, cut into 4 long slices
• 1 medium eggplant, cut into 4 long slices, then cut in half widthwise
• 3 small bunches green onions, trimmed
• 1 pound fresh asparagus, trimmed
• 3 small carrots cut in half lengthwise
• 50 gms small, ripe cherry tomatoes, tossed in a bowl with a little oil
• 1 tablespoon Keya Mixed Herbs 4 limes cut into wedges 
• 1 tablespoon Keya Mexican Seasoning